Ingredients
The following ingredients have 10 Servings
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- Zest of 1 large lemon
- 1/2 cup unsalted butter (at room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain Greek Yogurt
- 1 cup blueberries (fresh or frozen)
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 stick cold unsalted butter
Instruction
- Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a small bowl, combine granulated sugar and lemon zest. Rub together with your fingers until fragrant. Using an stand mixer, cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the vanilla extract and Greek yogurt. Mix until well combined.
- Slowly add in the dry ingredients. Mix until just combined. Gently fold in the blueberries.
- To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.
- Pour half of the coffee cake batter into the prepared cake pan, the batter will be thick. Sprinkle half of the streusel topping/filling over the cake batter. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.
- Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Cut into squares and serve.
- Note-you can replace the Greek yogurt with sour cream, if desired. Fresh or frozen blueberries work well in this recipe.
